{"id":12139,"date":"2019-04-11T08:18:12","date_gmt":"2019-04-11T12:18:12","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=12139"},"modified":"2022-04-28T21:29:48","modified_gmt":"2022-04-29T04:29:48","slug":"vegan-spaghetti-squash-casserole-tempeh","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/vegan-spaghetti-squash-casserole-tempeh\/","title":{"rendered":"North African Spiced Vegan Spaghetti Squash Casserole"},"content":{"rendered":"\n

Warmly infused with North African spices – ras el hanout<\/em>, this Vegan Spaghetti Squash Casserole <\/strong>with crispy tempeh can be served as a side dish or lower carb alternative to pasta or rice. A delicious and easy to make vegan casserole that\u2019s also gluten-free.<\/p>\n\n\n\n

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I realise that I don\u2019t have that many vegan casserole recipes on the blog. I do have a few pasta bakes<\/a> and gratin dishes<\/a> but not really skillet casserole dishes that can go from the stovetop into the oven.<\/p>\n\n\n\n

I\u2019ve had a spaghetti squash for a few weeks in the fridge now and I was about to make this layered gratin dish<\/a> that both Kevin and I love so much but then I also wanted to cook up something different.<\/p>\n\n\n\n

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North African inspired cuisine has been on my list of ‘to-do recipes’. Quintessential of this cuisine is ras el hanout<\/a><\/strong>, a beautiful mix of spices that is liberally used in Maghreb cuisine, predominantly Moroccan, Tunisian and Algerian cuisines. The blend that I discovered in Europe was exquisite, with rose petals and tiny bits of whole spices that added a touch of uniqueness to any dish.<\/p>\n\n\n\n

The generic store-bought ras el hanout that I stumbled on at my local grocery store here is a decent blend but it somewhat lacks the deep lingering aroma that only a good freshly made mix can reveal. A homemade blend is proving to be essential in my case, but until I devise my own unique spice mix of ras el hanout, the commercial one did infuse this vegan spaghetti squash casserole beautifully with layers of warm flavours and aroma.<\/p>\n\n\n\n

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Since spaghetti squash originates from North and Central America, it is probably not very prevalent, if at all, in North African cuisine. Bridging the continents opens up a whole new world of possibilities with this vegan casserole dish where you\u2019ll also find crispy tempeh, green peas, king oyster mushrooms, some good tomato sauce, and<\/g> a cheesy sauce to mingle everything together nicely. <\/p>\n\n\n\n

On another day, I would have used vegan cheese for a richer dish but I wanted to keep things on the lighter side for today. Feel free to top it with your favourite non-dairy cheese if you wish though.<\/p>\n\n\n\n

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To make Vegan Spaghetti Squash Casserole with Tempeh<\/h2>\n\n\n\n

I find that it\u2019s easier to cut the squash by making dents with a small knife across rather than from end to end. Cutting it across also leaves longer strands, as they spiral from one end to the other. <\/p>\n\n\n\n

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Consequently, Cutting the squash from top to bottom will result in shorter strands.<\/p>\n\n\n\n

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Depending on the size, the spaghetti squash may take 45 minutes up to an hour to roast. <\/p>\n\n\n\n

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The rest of the ingredients are fried and sauteed in a skillet, the spaghetti squash is then added in and the skillet goes in the oven for the final cooking. <\/p>\n\n\n\n

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There\u2019s not much dish washing involved afterward which is why I think more skillet casserole dishes like these are what we need, right? If you want to skip the baking, you may simply continue to cook this dish on the stove top until the sauce is thickened. Then just top with the tempeh, thyme and coriander leaves.
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